以助产士为主导的产程饮食管理对阴道顺产产妇助产质量及妊娠结局的影响  

Effect of midwife-led diet management during labor on midwifery quality and pregnancy outcome of women undergoing vaginal delivery

作　　者：林梅娜 周雅慧 黄碧珠 吴婉艺 LIN Mei-na;ZHOU Ya-hui;HUANG Bi-zhu;WU Wan-yi(Delivery Room,Quanzhou Women's and Children's Hospital,Quanzhou 362000,Fujian,CHINA)

机构地区：[1]泉州市妇幼保健院儿童医院产房,福建泉州362000

出　　处：《海南医学》2024年第19期2866-2869,共4页Hainan Medical Journal

基　　金：福建省泉州市科技计划项目(编号:2018N090S)。

摘　　要：目的探讨以助产士为主导的产程饮食管理对阴道顺产产妇助产质量及妊娠结局的影响。方法回顾性分析2021年1月至2023年6月于泉州市妇幼保健院分娩的426例阴道顺产产妇的病历资料,按照护理方法的不同分为对照组和观察组各213例。对照组产妇接受常规饮食管理,研究组产妇接受以助产士为主导的产程饮食管理。比较两组产妇干预前、分娩后的血红蛋白(Hb)、前白蛋白(PAB)、人血清白蛋白(HSA)、转铁蛋白(TRF)水平,比较两组产妇第一产程、第二产程、第三产程时间及妊娠结局。结果观察组产妇分娩后的血清Hb、PAB、HSA、TRF水平分别为(123.41±20.70)g/L、(248.45±31.20)mg/L、(30.25±6.50)g/L、(22.07±5.06)mg/L,明显高于对照组的(117.30±20.66)g/L、(230.08±30.31)mg/L、(27.40±5.73)g/L、(20.12±4.80)mg/L,差异均有统计学意义(P<0.05);观察组产妇第一产程、第二产程、第三产程时间分别为(405.10±12.20)min、(24.23±3.31)min、(5.62±1.34)min,明显短于对照组的(417.03±17.38)min、(36.47±4.45)min、(7.40±1.46)min,差异均有统计学意义(P<0.05);干预后,观察组产妇出现宫内窘迫、产后出血、产时发热、新生儿低血糖的发生率分别为0.47%、0.94%、1.41%、0.47%,明显低于对照组的3.29%、4.23%、4.69%、3.29%,差异均有统计学意义(P<0.05)。结论以助产士为主导的产程饮食管理能改善阴道顺产产妇的助产质量,缩短分娩时长,并有助于降低不良妊娠结局的发生率。Objective To explore the effect of midwife-led diet management during labor on midwifery quality and pregnancy outcome of women undergoing vaginal delivery.Methods The medical records of 426 women undergoing vaginal delivery in Quanzhou Women's and Children's Hospital from January 2021 to June 2023 were retrospectively analyzed.According to different nursing methods,the parturients were divided into a control group and an observation group,with 213 parturients in each group.The parturients in the control group received conventional diet management,and those in the observation group received midwife-led diet management during labor.The levels of hemoglobin(Hb),prealbumin(PAB),human serum albumin(HSA),and transferrin(TRF)before intervention and after delivery were compared between the two groups,and the duration for the first,second,and third stages of labor and pregnancy outcomes were compared between the two groups.Results The serum levels of Hb,PAB,HSA,and TRF in the observation group after delivery were(123.41±20.70)g/L,(248.45±31.20)mg/L,(30.25±6.50)g/L,and(22.07±5.06)mg/L,which were significantly higher than(117.30±20.66)g/L,(230.08±30.31)mg/L,(27.40±5.73)g/L,and(20.12±4.80)mg/L in the control group(P<0.05).The duration for the first,second,and third stages of labor in the observation group were(405.10±12.20)min,(24.23±3.31)min,and(5.62±1.34)min,which were significantly shorter than(417.03±17.38)min,(36.47±4.45)min,and(7.40±1.46)min in the control group(P<0.05).After intervention,the incidence rates of intrauterine distress,postpartum hemorrhage,intrapartum fever,and neonatal hypoglycemia in the observation group were 0.47%,0.94%,1.41%,and 0.47%,which were significantly lower than 3.29%,4.23%,4.69%,and 3.29%in the control group(P<0.05).Conclusion Midwife-led diet management during labor can improve the quality of midwifery for women undergoing vaginal delivery,shorten the length of delivery,and help to reduce the incidence of adverse pregnancy outcomes.

关 键 词：阴道顺产 助产士 产程饮食管理 助产质量 妊娠结局 

分 类 号：R473.71[医药卫生—护理学]